Lentil Soup

There are so many wonderful variations to this dish that are amazing in their flavors and ingredients, I may do more of those in the future when soup season ramps up! This recipe is based on a Lebanese dish full of vibrant colors and flavors from the vegetables, though the lentils still take center stage!

Ingredients:

• 1 1/1 C Dry Lentils
• 4 C Stock (veggie or chicken stock will be great!)
• 3 C Water
• 2 Bay Leaves

• 2 Tbsp oil (you can use vegetable, olive, or rendered bacon grease)
• 6 Slices Bacon (optional)
• 1/2 Yellow Onion (diced)
• Garlic (minced 4-5 for moderate garlic flavor)
• 2 Carrots (peeled and sliced)
• 2 Celery Stalks
• 1 Large Yam (peeled and diced into bite sized pieces)
• 1 tsp Kosher salt (if you use table salt, half that amount)
• 1 Bunch Kale (separate the leaves from the stems and rough chop)
• Salt & Pepper (S&P to taste)

Rinse lentils and discard any small stones or debris that may be there. In a large pot, bring lentils, stock, water, and bay leaves to a boil, cover and simmer for 20 minutes.

While that’s cooking, finish your mise en place (“everything in it’s place” – fancy for prep!). Preheat a large skillet, add oil (if you want to add bacon, you can dice and render the fat before moving to the next step). Saute onion (2 minutes), add garlic (Stir until you can smell it) add carrots & celery (saute 3-4 minutes). Turn off heat and let vegetable mixture cool slightly.

Once 20 Minute timer has gone off, add yam, kale stocks, sauteed veggies and salt to the lentils and simmer for another 15 minutes (or until the yams are fork tender). Add kale leaves and stir to wilt, season with S&P. Serve with a good crusty bread!